Beef stew with Dumplings
Ingredients
- 1 tbsp olive oil
- 500g beef flat iron steak, cubed
- 3 cloves fresh garlic
- 1 brown onion, finally sliced
- 4 sticks celery
- 400ml red wine
- 1 L beef or vegetable stock liquid
- 4 dried bay leaves
- 5 carrots, pealed and chopped in blocks
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/2 cup salted butter
- 1 1/2 cups grated white cheddar cheese
- some fresh parsley
Instructions
- Saute the onion, garlic and celery till translucent, then remove into a separate bowl
- Brown the steak cubes in the same pan and then add the onion mix and fry together for 2 minutes
- Add the liquid stock, red wine and bay leaves. Bring to a boil, and then leave to simmer for 1 1/2 hours.
- During this time you prepare the dumplings: Mix the flour, baking powder and cheese, and then slowly work the butter into the flour with your fingers. Add water and mix with fingers till it makes a nice dough. Then roll into small balls.
- Back to the pot: Add a tablespoon of flour to the pot to thicken the sauce. Do this by taking a cup of the sauce and mixing the flour into it separately, and then pour back into the pot and mix.
- Add the carrots and dumplings and cook for another 30 minutes.
- Serve with rice, and garnish with fresh parsley.
